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New dipping solution turns the whole fish into valuable food

When herring are filleted, more than half their weight becomes a low-value ‘side stream’ that never reaches our plates – despite being rich in protein and healthy omega-3 fatty acids. Now, scientists…

New dipping solution turns the whole fish into valuable food

When herring are filleted, more than half their weight becomes a low-value ‘side stream’ that never reaches our plates – despite being rich in protein and healthy omega-3 fatty acids. Now, scientists…

Converting offices to laboratory space - understanding the needs of the LSCG sector

With COVID-19 shutdowns accelerating the transformation of commercial and real estate needs away from office space and towards the promise offered by the long-term growth and stability of a booming L…

Sedentarism and other physical health risks for laboratory workers

During the course of the last year, many more people have had to get used to working from home. There are of course, lots of workers who are still going into their offices and laboratories every day …

COVID-19: Testing times for laboratories

Following what may have felt like a slow uptake of voluntary third-party laboratory testing support during the fight against the COVID-29 pandemic, Lorraine Turner explains how UKAS has fast tracked …

Podcast: Continuing Professional Development for scientists

Returning to our expert, Jessica Evans, a Member Recruitment Executive at The Royal Society of Chemistry, we revisit the topic of continued professional development, or CPD. In particular, we conside…

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